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  1. valleypoboy

    older oklahoma joe smoker?

    There are a few awesome threads in here about the OK Joe's. Many on the fist page. Keep in mind that most posting about them are owners and can be biased.
  2. valleypoboy

    Where to get mesh or metal for a charcoal grate

    Look for or ask for expanded steel at big home stores, look near the sliding doors or bulk steel and aluminum rods. Mine had it, but I overlooked it at least 3 times because it was stood up and slid into a slot only a couple inches wide. It's labeled to be used for a screen door protector or...
  3. valleypoboy

    Using Charcoal/Wood offset as an electric smoker

    I have both propane and charcoal. The propane is almost set and forget. Ive gone as long as 4 hours without touching it, but usually i check it every 1/2 hour. I still never leave home with it burning though. what you're talking about can be done, but should it? Would you feel safe leaving home...
  4. valleypoboy

    Oklahoma Joe Highland, does anyone use one?

    Mine did not. Though there is a spot a couple inches wide dead center above the lid where the lip did not seal well. The paint burned off during my first use. I've since closed the gap bu using folded aluminum foil and now oil this bare metal spot.
  5. valleypoboy

    New - Oklahoma Joe's Highland Smoker

    Vslvsl, #2 and #3 are related. The goal is to keep the airflow of heat coming out the FP from following path of least resistance. Heat rises, so it will exit the FP and go UP to the lid riding the lid until it exits at the top of the left side. The plates help direct the airflow. Moving the...
  6. valleypoboy

    First Tri-Tip

    My favorite cut. There's also a ball tip that's smaller and awesome. Tri tip is very hard to mess up. I've overdone them and they still turn out great. I do a reverse sear now. Smoke it for about an hour then move it over the coals for about a minute on each side. You get a good smoke ring with...
  7. valleypoboy

    Water versus Sand in the WSM?

    It would have to have pretty flimsy legs. I'd think a 10 to 30lb pan or plate would do the trick.
  8. valleypoboy

    Water versus Sand in the WSM?

    Water I understand. Sand and clay I dont. Brian, you did a great job of explaining it but why not use something with good thermal conductivity that will absorb the heat then retain it like a big chunk of iron or steel? Sand and clay are terrible thermal conductors. Aluminum is great but will...
  9. valleypoboy

    Smoked Country Style pork Ribs

    I've only cooked country style pork ribs a few times but they always came out great. So far I've only done them quick at medium to high temp, but I've thought about doing them as you did above for a few months now. I tend to bbq or smoke what I find on sale when i have a day off work. This week...
  10. valleypoboy

    Jerky temp and time for smoker

    Can anyone explain the "no smoke" for the first hour? I understand that the meat will be wet when first put in, but that's when you'll get the best smoke penetrating too. Is it a worry of over smoking the meat?
  11. valleypoboy

    Pork Butt - Terrible

    Google the renowned Mr Brown. Follow that recipe. I don't know what steaks you're eating that are gray inside but I'd probably throw it out too. On second thought the meat next to the bone can have a strange color, cook a boneless one next time. Should be pink and red all through.
  12. valleypoboy

    321 spare ribs under cooked

    This is why I'm considering buying or building a controller for my OK Joe's. My propane smoker is so much easier. Cold night? Turn the flame up. Hot day? Turn the flame down. But I'm doing my best to get the same results with charcoal. I'm getting better, but I think a controller would make my...
  13. valleypoboy

    Finished with most of the mods

    I wasnt too worried about the "food safe" either. AFAIK the red food safe means you can cook right on it if you want (think silicone baking pans etc). I would only worry if you use the copper to seal the doors and for some reason it stars peeling off then getting in your food.
  14. valleypoboy

    Why do we have to mod new smokers?

    Great looking heat diffuser. Are those made of stainless or regular steel? If they are regular steel give them good seasoning the same way you would a cast iron pan and they should last forever. I think moloch16 pretty much nailed it. Many looking at different smokers will compare cheap good and...
  15. valleypoboy

    Finished with most of the mods

    Most use permatex red because it's food safe. I know guys that used assorted color permatex on the exhaust of their cars (turbo applications). Car exhaust hits rediculous temps, it would get gooey but would not break it's seal.
  16. valleypoboy

    New - Oklahoma Joe's Highland Smoker

    Smokenbones: http://www.smokingmeatforums.com/t/89796/i-call-it-the-20-20-charcoal-basket
  17. valleypoboy

    14 lbs. Pork Shoulder fromCostco

    I loosely follow the renowned Mr Brown method (exact instructions free at virtual weber bullet dot com) but I start with pappys pork rub instead of the diy mix. Cooking should take 12 to 14 hours. It's pretty hard to mess up. You can pull em out anywhere from 190s to 200s. At 190 after a rest...
  18. valleypoboy

    The Dreaded Stall.....

    Great write up, thank you.  I've destroyed a brisket twice now and you explained a few things I did wrong.
  19. valleypoboy

    Pulled Pork scaled down - tips and suggestions needed

    Not exactly the same, but look for "country pork ribs" at your grocery store.  I've cooked them over a low heat on my regular BBQ and they come out great.  Takes about an hour and I flip them every 10 to 15 minutes.  Many times I've considered tossing a dozen of them into my smoker to see if I...
  20. valleypoboy

    pork shoulder stall

    I'd imagine the stall and how long it lasts will depend on the temp you're cooking at and how big the butt is.  I also find that bone in seems to stall for a shorter time.  Maybe the bone helps to radiate the heat through the center?  I prefer boneless butts though, because more surface area...
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